Spicy roasted chickpeas with roasted vegetables and mint yoghurt

Spicy Roasted Chickpeas with Roasted Vegetables and Mint Yoghurt

Crunchy and spicy roasted chickpeas bring this recipe alive. Packed full of fibre, essential vitamins and minerals they help to stabilise and maintain blood sugar levels, strengthen bones and help to keep your heart healthy. Roasted with cumin, coriander, smoked paprika, ginger, garam masala, chilli and turmeric they pack a flavoursome punch while the spices help to boost your immune system.

What’s more, served up with a selection of freshly roasted vegetables and steamed black kale, how much healthier could this dish really be? Spicy roasted chickpeas are super simple to prepare and last well in the fridge if you overdo the portion sizes.

The mint yoghurt adds a refreshing, creamy element to this satisfying and hearty meal.

Spicy Roasted Chickpeas with Roasted Vegetables and Mint Yoghurt

Serves 4 as a main course

250g chickpeas (dried weight), soaked

or 2 x 400g tins of chickpeas, drained

2 tbsp coconut oil

2 medium red onions, sliced lengthways

4 cloves of garlic, chopped chunky

2″ piece of ginger, freshly grated

2 tbsp smoked paprika

1 tsp ground cumin

1 tsp ground turmeric

2 tsp ground garam masala

1 tsp ground coriander

Pinch chilli flakes

250g mushrooms, quartered

400g medium tomatoes, halved

2 red, yellow or orange peppers, sliced into rings

1 handful fresh coriander, chopped

Zest and juice of 1 lemon

4 handfuls fresh black kale

Salt and pepper to taste

How to prepare spicy roasted chickpeas with roasted vegetables and mint yoghurt

If using dried chickpeas, pre-soak them for a minimum of 12 hours. I tend to soak them overnight, then change the water in the morning, bring them to a simmer, change the water again and leave them all day until ready to cook that same evening. By soaking, draining and pre-boiling, they are more easily digested.

Change the water before cooking for the actual meal, then bring the water to a boil and simmer (covered) for 1½ hours.

Shortly before the chickpeas have cooked on the stove, preheat the oven to 180°C/350°F/ Gas 4.

Melt the coconut oil in a large baking tray. Drain the chickpeas and coat well in the coconut oil. Scatter the spices over them and mix around well in the pan to ensure they are well coated in the spice mixture. Roast (uncovered) for approximately 20 minutes.

After 20 minutes add the vegetables, coat well in the spices mixture, but keep the kale separate. Roast (uncovered) for approximately 25 – 30 minutes.

Steam or boil the kale separately for 10-15 minutes before the spicy roasted chickpeas and vegetables have finished roasting. Drain the kale and add to the baking pan.

Scatter the chopped coriander, lemon zest and juice over the vegetables and chickpeas and add salt and pepper to taste. Serve heaped in four bowls. Add a dollop of mint yoghurt to the top of each bowl and enjoy this healthy, nutrition-packed meal.

Mint Yoghurt

To make the mint yoghurt, add 1 handful of freshly chopped mint leaves to 400g yoghurt and combine well. Alternatively, stir 2 tsp of mint sauce through the yoghurt. Another option is to go for the best of both worlds and add some chopped mint leaves with 1 tsp of mint sauce.